Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. oxalicum All of these P. asperulum P. expansum P. oxalicum All of these P. asperulum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Mucor Cladosporium Rhizopus Thamnidium Mucor Cladosporium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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